Kyocera Kyotop Sashimi Knife

The primary benefit is edge retention; the proprietary zirconia material stays sharp up to 15 times longer than steel. Additionally, ceramic is chemically inert, meaning it is rust-proof and won't cause fruits or vegetables to brown after slicing.

No, this knife is designed specifically for slicing boneless meats, fruits, and vegetables. Ceramic blades are extremely hard but brittle, so they can chip or break if used on hard surfaces, bones, or frozen items.

The blade is easy to clean by hand-washing with mild dish soap and warm water. Avoid the dishwasher, as the high heat and harsh detergents can damage the Pakka wood handle and potentially cause the ceramic edge to chip against other utensils.

While Pakka wood is highly durable and moisture-resistant, it is best to avoid soaking the handle in water. You do not need to oil it regularly, but keeping it dry after washing will help maintain the integrity of the wood and the stainless steel rivets.

Yes, the lightweight nature of the zirconia material makes this knife significantly easier to maneuver than a traditional steel blade. Its balanced design is ideal for precise, repetitive slicing tasks without causing hand fatigue.